Chicken Parm Soup
1 Tbsp Extra virgin olive oil
1 Onion large, chopped
3 Garlic cloves, minced
3 Tbsp Tomato paste
1 tsp Red pepper flakes, crushed
15 oz can Tomatoes, crushed
6 cups Reduced salt chicken broth
2 Chicken breasts, cooked
1-1/2 cups Mozzarella, grated
1 cup Parmesan, grated
1 Tbsp Parsley, dried or fresh
Salt and pepper to taste
2 cups Penne
In a large pot add oil, chopped onion and garlic until soft. Stir in tomato paste and red pepper flakes. Then add crushed tomatoes and chicken broth, bring to a simmer. Add penne and cook until al-dente, about 6-8 minutes. Add chopped chicken, mozzarella, parmesan and parsley. Season with salt and pepper as needed. Let your cheese melt. Serve with fresh bread.